Historic, Archive Document
Do not assume content reflects current scientific l WHITE AIvD mZkT EKE/iD ARE V/HOLEBOMS* • Nutrition Specialists Base Opinions on Dietetic Value of White >=i Bread on Scientific Facts i That white bread is a vrholesone food is the opinion expressed by specialists of the departiTient and five nationally knov/n authorities on nutrition problems -who were consulted by direction of Secretary Hyde. The views of this group, headed by Dr. A. F. Woods, Director of Scientific Work of the department are expressed in the following statement based on the scientific facts regarding breads made of white flour and of whole-7/heat flour: "White and whole-wheat breads are both wholesome food.s. They are among the most important and cheapest sources of energy and protein in the diet. The com- position and value in the diet of whole-wheat and white bread vary not only with the difference in the flour used, but also ?d.th the am.ount and character of other added constituents. "Whole-wheat or graham flours, v/hich contain the bran and germ portion of the grain, have lower bread-making capacity and are m.ore susceptible to spoilage, so carjiot be handled as readily com-mercially . In general, they contain more essential m-inerals and vitamins and m^ore roughage than white flour. "No person subsists on one food. Each food should be chosen in relation to the other constituents of the diet. Bread, either white or whole-wheat, is alY/ays an economical source of energ3'- and protein in any diet. The form, may be left to the choice of the individual Yfacn the remainder of the diet is so con- stituted as to contribute the necessary/ minerals, vitamins, and any necessary roughage." Nationally Known Authorities Agree Those who were consulted in the preparation of the statement are: Dr. R. Adams Dutcher, head, Department of Agriculture Biochemistry, Pennsylvania State College; Dr. E. V. McCollum, professor of chemical hygiene, Johns Hopkins University; Dr. H. C. Sherman, professor of chemistry, Columbia University; Dr. Harry Steenbock, professor of agricultural chem-istry^ University of Wisconsin; and, from the department, Dr. A. F. Woods, Director of Scientific Work; Dr. Henry G. Piiight, chief. Bureau of Chcmiistr3^ and Soils; N. A. Olsen, chief, Bureau of Agricultural Economics; Dr. Louise Stanle;'-, chief. Bureau of Home Economics; Dr. W. V/. Skinner, assistant chief, chemical and technological research, Bureau' of Chemdstry and Soils; and Dr. C. F. Blanck, in charge, food research division, Bureau of Chemistry and Soils, "It should be evident," said Doctor Woods, in commenting on the official statem^ent, "that because a particular food lacks a certain vitamin or other important food factor its value is not necessarily thereby seriously reduced in a mAxed diet, in which other foods contain the necessary elements. Practically all dietitians nov/adaT^s recommend a diversified diet. The American people have availablo from farms, ranches, and fj. sherios ever^'thing needed for producing a sound body. Those who give out information on food values should be particular- ly careful not to dra^;: unwarranted conclusions as to food values based on the presence or absence of som.e particular factor." 602 *From The Official Record, U. S, Dept. Agr. May 15, 1930.